Lentil & Kale Burritos with Roasted Red Pepper-Ranch Sauce

For the roasted red pepper-ranch sauce: Add the buttermilk, sour cream and mayonnaise into a bowl and whisk to combine.

Add the roasted red pepper, garlic and buttermilk mixture into a food processor and blend until smooth. Refrigerate until ready to use.

For the burritos: Preheat the oven to 400 F.

Sort and rinse your dried lentils (remove any debris from them). Add the water into a pan along with the lentils and bring it to a boil with the lid on. When it hits a boil, lower the heat slightly and continue to cook for about 15-20 minutes.

With just a few minutes left, before the lentils are finished cooking and while there is still some water left to be absorbed, add the kale to the pan and stir to mix. When the water has been absorbed, remove the pan from the heat. Add the salt and pepper and stir to mix.

Lay one tortilla in front of you on a flat work surface. Spoon out about 1/2 cup of rice, horizontally, onto the tortilla. It should be off-center and toward the bottom. Leave about 2-inches from the left, right, and bottom edges of the tortilla. Add about 1/2 cup of the lentil and kale mixture over the rice.

Drizzle 2-3 tablespoons of the sauce over the top of the ingredients. Roll your burrito and wrap it tightly in aluminum foil. Repeat with the remaining ingredients.

Place the wrapped burritos on a baking sheet, seam side down. Cook for about 20 minutes, turning the burritos over about halfway through cooking.

Remove from the oven and allow the burritos to cool slightly before unwrapping them. Serve warm with extra sauce.